One Blue Dot - the BDA's Environmentally Sustainable Diet Project


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The One Blue Dot Environmentally Sustainable Diets Toolkit was created by a working group of experts which sits under the BDA's Public Health Specialist Group. Further support was offered by various BDA members. The main working group includes: 

  • Ursula Arens
  • Linda Convery RD (Chair, BDA Public Health Specialist Group)
  • Lynne Garton RD
  • Sandra Hood RD
  • Dr Pamela Mason RNutr
  • Dr Clare Pettinger RD
  • Elphee Medici RD (Nutrilicious)
  • Tanya Haffner RD (Nutrilicious)
  • Kate Arthur RD (Alpro)
  • Jo Lewis (BDA)
  • Tom Embury (BDA) until July 2021


One Blue Dot is the BDA's Environmentally Sustainable Diet Project, created to help make our Sustainable Diets Policy a reality. On these pages you will find a toolkit of information, graphics, tools and links to help you improve your understanding of environmentally sustainable diets and discuss these with your patients or clients. This is very much a "live" toolkit, and we will be adding more information and tools on a regular basis.

Our latest update was made in September 2020, with a significant update to the Reference Guide, with updated statistics and referencing, and a new section on the EAT-Lancet report. 

Reference Guide for Dietitians

This evidence-based reference guide forms the basis of the One Blue Dot toolkit which expands on the BDA’s Sustainable Diets Policy Statement. 


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Why do Environmentally Sustainable Diets matter?

Up to 30 per cent of GHG emmissions globally are linked to agriculture and food production, and the environmental impact of the food we eat is one of the key changes we can make to tackle the issue of climate change. Our food system is also responsible for habitat loss, soil degredation, water usage and waste, all of which damage our environment. 

The BDA believes dietitians should be able to reconcile the nutritional and environmental science to give consistent messages about a healthy, sustainable and varied diet. They should be aware of the challenges that may result for vulnerable groups and individuals (e.g. those suffering ill health, pregnant women, people on low incomes, and older adults) and be able to provide advice on sustainable eating as appropriate.   

One Blue Dot Toolkit

You can access the rest of the toolkit by clicking the links below to visting the tabbed pages at the top of the page. Other resources are available via the tabs at the top of the page. 

Frequently Asked Questions

Environmentally sustainable diets is such a huge topic that we expect reading the documents will prompt many new questions from dietitians and other nutrition experts. This document starts to collate some of these and will be added to as the discussions continue.

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This is a glossary of key terms and concepts discussed within the One Blue Dot toolkit on the topic of sustainable eating. We add new terms all the time, so let us know if you think something is missing. 


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PowerPoint Slides

A set of powerpoint slides designed to explain the science of sustainable eating and the One Blue Dot toolkit which dietitians can use with colleagues. 


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Meal Swaps

Find out how you can make some of your favourite meals better for you and better for the planet! 


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For Meal Swap nutritional data, click here

Nutritional Considerations

Red meat is a key contributor to saturated fat, protein, iron, zinc, selenium and vitamin B12 intakes and processed meat is a key contributor to salt and saturated fat intakes.

Limiting red meat in our diet to no more than 70g per day (or 350-500g cooked weight) per week and avoidance of processed meat should not compromise intakes or status of key nutrients. However, limiting red meat and avoiding processed meat would go a long way to help lower saturated fat and salt intakes whilst also significantly lowering the environmental impact of our diet. 

At the same time, dairy foods are the second biggest environmental burden to red meat. The Eatwell guide has moderated the recommended dairy contribution to the diet by around a third to improve environmental impact whilst ensuring key nutrient intakes are met.

In addition to the notes in the core reference guide, the One Blue Dot working group have reviewed evidence around eight of the key nutrients found in red meat and dairy foods to give dietitians a handy guide for current intakes.

Click the images below to access more information on each of these key nutrients.

Other sources of key nutrients

Following a more environmentally sustainable diet, such as the Eatwell guide, means reducing meat (especially red and processed meat) and intake, moderating dairy intake and increasing plant-food sources of protein, whole grains starchy foods and fruit and vegetables. Such dietary regimens have been proven to not only lower the environmental impact of our food choices but also meet all macro and micronutrient recommendations. A more sustainable diet does not necessarily have to exclude red meat or dairy altogether – therefore meat and dairy nutrient intakes need not be compromised.

However, as part of completing our practical guide for dietitians, the One Blue Dot working group have compiled information on alternative sources of key nutrients.

Infographics and recipes

These infographics are designed to provide easy to digest information on the purpose of and sources of key nutrients that may be important in a more plant-based diet.  Simply click the images or links below, and then download the graphics. 

Download this fantastic infographic developed by Megan Hughes RD and our Sustainable Diets Specialist Group.

OBD Sustainable Diets Specialist Group Infographic 1.png

Watch this video produced by the Sustainable Diets Specialist Group and Nutribytes.

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Download some of the key graphics from the main reference guide:

Download these veggie recipes developed with Quorn as part of Sustainable Eats.

Fajita Wrap - Veggie Rebel Recipe


Spaghetti Bolognese - Veggie Rebel Recipe


Tikka Masala - Veggie Rebel Recipe


Paella - Veggie Rebel Recipe


Classic Chili - Veggie Rebel Recipe

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